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Cowboy Spaghetti
Bacon, kielbasa, and ground beef cooked down with spaghetti in a bold tomato sauce — one skillet, loaded with flavor, and finished with melted cheddar.
Ingredients
- 4 strips bacon, chopped
- 13 oz kielbasa sausage, sliced
- 1 yellow onion, diced
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb ground beef
- 1½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 8 oz dry spaghetti, broken in half
- 2 cans (14.5 oz each) diced tomatoes, undrained
- ½ cup tomato sauce
- ½ cup cheddar cheese, shredded
- Chives, chopped, for garnish
Instructions
- In a large skillet over medium-high heat, cook the bacon, stirring occasionally, until browned and slightly crisp. Transfer to a paper towel-lined plate, leaving the bacon grease in the skillet.
- Cook the kielbasa in the same skillet until browned on both sides. Transfer to the plate with the bacon, leaving the grease in the pan.
- Add the diced onion and cook until softened. Add the minced garlic, salt, and black pepper. Stir and cook for 1–2 more minutes.
- Add the ground beef and cook until no pink remains. Drain off any excess grease.
- Reduce heat to medium-low. Stir in the beef broth, Worcestershire sauce, and hot sauce.
- Return the bacon and kielbasa to the skillet. Stir to combine.
- Add the spaghetti to the pan and stir so the sauce helps prevent sticking.
- Pour the diced tomatoes (with liquid) and tomato sauce on top.
- Gently stir to make sure pasta is mostly submerged. Cover with a lid and simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. Keep covered when not stirring.
- Once pasta is al dente, remove the lid and stir to fully combine the pasta and sauce.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover until the cheese is melted.
- Garnish with chives — best part, enjoy.
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